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Place the coconut oil in the bottom of a large stockpot over medium-high heat. When the oil is hot, add the garlic and both colors of onions. Season with sea salt and add the thyme and bay leaf. Add in the celery, carrots, and bell pepper. Sauté for 8 minutes on medium heat. Once the carrots are somewhat soft, add in the tomatoes, the canned beans, and
The Flavor Chef Organic Chicken Bone Broth. Bring the soup to a brief simmer and add the green beans, zucchini, and yellow squash. Cook for another 5 minutes and add in the chopped basil. Season to taste.

Chef's Note: If so desired, serve with cooked grains or pasta. I typically leave these out as they tend to soak up all of the liquid and I love the classic taste. This soup also takes well to shredded Parmesan cheese or nutritional yeast flakes as flavor enhancers.